3 to 4dried shiitake mushroomsbriefly soaked and quartered (omit if unavailable)
1/2cuprice wineor mirin or dry white wine
1/2medium Korean/Asian pear, gratedor 1 bosc pear or apple
4tablespoonshoney or sugar (or 2 tablespoons each)
2 to 3tablespoonsmaesil cheong (Korean plum extract) - optional
pepper to taste
Other additions and garnishes
2scallionsroughly chopped (and some finely sliced for optional garnish)
sesame seeds - optional
Trim off excess fat. Rinse the oxtail pieces and let them sit in cold water for 10 to 20 minutes to draw out excess blood. Drain well, and pat dry with paper towels.
Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the oxtail pieces in two batches, browning all sides. (Alternatively, Place the oxtail in the Instant Pot, add 2 cups of water and cook for 3 minutes on the Manual setting. Quick release the steam, discard the cooking liquid, and rinse the oxtail pieces and the pot.)
Mix together the braising liquid ingredients. Place the oxtail pieces in one layer in the pot, and pour the braising liquid over.
Add the vegetables.
Close the lid tightly. Press the “Meat” function, and using the “+” button, increase the time to 45 minutes (50 for extra tender meat). When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 minutes before opening the lid.
Remove the meat and vegetables from the pressure cooker. Strain the cooking liquid into a bowl to skim off the fat. I use a fat separator. (See note.) At this point, you can reduce the sauce in the Instant Pot using the Saute function if desired. Return the oxtail to the pot, and stir in the scallion and the sesame oil. Serve with the optional garnish.
You can use a fat separator to remove excess fat. You can also cool the sauce in the fridge or freezer until the fat solidifies to spoon off, and then reheat the sauce.